"Ruby in colour with hot pink foam, this beer looks as good as it tastes. Blueberries and vanilla notes dominate and act as a counterbalance to the tart notes from our house mixed fermentation base that’s been maturing in an ex-red wine foeder for 6 months."

Wheat Beer aged 4 months in a foeder and infused with a massive quantity of apricots

"The second edition of our dry-hopped red beer, Clomp. This blend was made from two brews produced in May 2019 and June 2020. Fermentation took place in red Bordeaux barrels for three and two years respectively. The rich red beer benefitted from a fairly long time in barrel to build the acidity and tannin required to balance the sweetness of the malts. To enhance the bright fruit aromatics present in the base beer, the finished blend was dry-hopped with whole-leaf US grown Chinook, from the latest harvest. The finished beer conditioned in bottle for a (relatively) brief four months before release, to allow enjoyment of the fresh the hop aromatics. As with all our dry-hopped beers, these aromatics will evolve quite dramatically over time."

"Glass is our series of beers characterised by a delicate minerally flavour, fresh kettle-hop aroma, and the addition of sea salt in the blending tank. This is our third iteration. In February, April and August 2020 we produced extra pale, minerally worts, with fresh East Kent Goldings hops. The fresh hops add wonderful aromatics (quite distinct from dry hop character) as well as acting to restrain the acidity produced in the wild fermentation. We made a blend from the four most delicate tasting barrels and added a touch of Cornish sea salt into the blending tank to give a crisp finish."

Black sour ale aged in COgnac barrels for 1.5 years and then referemnted with sour cherries.

Berliner Weisse referlented with Grolleau grapes from Nestor Vin. 2023 Edition

"Our personal take on the somewhat worn-out style of spicy Christmas beers: a wild Gruit, with spruce tips & juniper berries, aged for more than a year in barrels!"

"This old authentic lambic is brewed according to an age-old tradition. Brewed with dedication and craftmanship in the Senne Valley. The fermentation and maturation took place in the heart of Brussels just above the Senne (in the cellars of the Saint-Gérys Halls). A maceration of 450g of local strawberries per liter of lambic gives this beer its typical nose and taste. Enjoy, to the fullest, Cheers!"

Blend of different lambics macerated with white nectarines.

"Crisp, refreshing and distinct. Tart, mineral and dry with notes of Pineapple & Citrus" Best Before : 17/02/2024

"Crisp, refreshing and distinct. Tart, mineral and dry with notes of Pineapple & Citrus" BBS is 12/03/2024

"Gose-style sour ale aged for 6 months in Viogner barrels. The salinity mixes perfectly with the tannins from the oak leading to a super sesssionable ale"

""Hands of Desire" stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. This sour ale was infused with fresh lime and sea salt, then aged for 10 months in Mezcal barrels, providing notes of dark wood, tobacco and vanilla."

"«Hands of Desire» stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. A blend of a wheat sour and a saison aged for 12 months in Pinot Noir barrels. The plum brings sublime stone-fruit aromas matching with the soft acidity and gentle tannins from the oak."

"Lambic infused with bamboo leaf selected and shipped by Japanese beer importer Kinki"

"As a base for the Green Walnut, unripe green walnuts are added to Lambic during 10 months. During this maturation the bitterness decreases and the beer gets its green appearance and unique taste."

"Beer of spontaneous fermentation, the Oude Airelle Sauvage Tilquin à l'ancienne is obtained from the fermentation of 125 g of lingonberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Airelle Sauvage Tilquin à l'ancienne is obtained from the fermentation of 125 g of lingonberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle."

"The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. "Oude" in flemish or "à l'ancienne" in french is an appellation protected by the EU and is restricted for traditional belgian gueuze in bottle."

"Beer of spontaneous fermentation, the Old Pinot Gris Tilquin is made from the fermentation of 280 gr of Pinot Gris grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Pinot Noir Tilquin à l'ancienne is made from the fermentation of 260 gr of Pinot Noir grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle. The Pinot Grapes are organic grapes from Burger in Steinseltz. Originally, this beer was made for the 10 year anniversary of Moeder Lambic, with Pinot Noir grapes coming from Valentin Zusslin Estate, cultivated in biodynamic viticulture and harvested by hand on their Bollenberg vineyard."

Barrel Aged Golden sour ale, with tomatillos, jalapeño peppers, lime and cilantro.

Blend of BA Golden Sour ales

Barrel aged sour imperial stout, with organic local apricots.

Barrel aged sour imperial stout with local sour cherries.

"t’s a blend of saison (spring barley, Wallonian Winter barley, spelt), 1 year old lambic and apricots. The fruits come from beautiful Les Mées in Southern France, a location renowned for its terroir. This beautoiful piece of land gave birth to some of the juiciest and most flavorful apricots we have had a chance to try. This beer showcase notes of apricot skin, apricot pith, nectarine, yellow fruits, mellow grain, minerality, lemony, tart, slight woodiness, white flowers, balanced bitterness, slight yeasty funkiest & barnyard notes. An authentic farmhouse beer, Brewed in our 800 years old farm."

"Ceréjhe is the word used to designate cherries in Wallonian dialect. A delicate blend of saison (spring barley, Wallonian Winter barley, spelt & wheat) fermented with our own strain, 1 year old lambic and cherries. The cherries come from the lovely lands of our friends Sandra and Stephane next to the beautiful Mont Ventoux. The cherries underwent a 7 months long fermentation at cold temperature and were left intact (no pressing) during the entire process to allow the aromas to slowly diffuse into the beer. The maceration was then back blended with the base saison to reach a balance between the saison, the lambic and the cherries. Not meant to be a cherry bomb, we hope that you'll enjoy the delicate notes of these beautiful fruits, coming from an outstanding terroir. An authentic farmhouse beer, Brewed in our 800 years old farm."

"Poere Di Cwin is the word used to designate quince in Wallonian dialect. A blend of saison (spring barley, Wallonian Winter barley, spelt), 1 year old lambic and Wallonian quince, fermented for 1 year in ex-Meursault barrel. Aside from the rustic notes from the saison yeast and the lambic microflora, the nose is comforting with warm notes of wood, vanilla, cloves as well as a fresh component reminiscent of tea, jasmine, apple, quince and a mineral touch. Taste reflects the nose together with notes of lemon, tangerine curds, pillowy grain backbone and a mellow body. This beer is the culmination of our efforts to bring an elegant beverage from ingredients (quince, winter barley, wild yeast & bacteria) that once were considered too rustic by the public. An authentic farmhouse beer, Brewed in our 800 years old "

Season 2019-2020 Assemblage #80. Bottled on 14/10/2020. "For this Oude Kriek, we macerated sour cherries for almost nine months on two-year old lambik and on an oak barrel. We blended with some jonge lambik before bottling. The final fruit intensity amounts up to 375 grams of sour cherries per litre of Oude Kriek. With more than a year of bottle conditioning, the weighted average age of this blend will range around 30 months upon release. 100% 3 Fonteinen brewed lambik."

Season 2021-2022, Assemblage #77. Bottled on 25/05/2022."For this Aardbei, we macerated Huldenberg strawberries on two-year old lambik, and matured it further on a small oak barrel, and blended it with three-year old lambik. Maceration and maturation took over six months, rendering the weighted average age of this blend to over 25 months. The final fruit proportion is 505 grams of strawberries per litre of Aardbei. Of the grains that we used in brewing, more than one third is sourced within our own Cereal Collective. Small batch blend. 100% 3 Fonteinen."

Season 2021-2022, Assemblage #92. Bottled on 20/07/2022."For this small batch of Aardbei, we macerated locally grown and hand-picked strawberries on jonge lambik. Afterwards, we blended with three-year old lambik. The weighted average age of this strawberry lambik clocks at more than nineteen months on the moment of bottling. The fruit proportion is 350 grams of strawberries per litre of finished Aardbei. Half of the cereals that we used while brewing, originate from our Cereal Collective. Bottle count: 392."

Season 2021-2022, Assemblage #16. Bottled on 11/01/2022. SBottle count: 858. "For this specific Braambes, we macerated whole blackberries on two- and three-year old lambik for almost four months. We blended with some young lambik right before bottling for continued bottle fermentation. This way, the weighted average age of this blend surpasses 29 months at the moment of bottling. The final proportion of fruit used is 398 grams of blackberries per litre of Braam. The lambikken used originate from four different barrels and ten different brews, of which the oldest was brewed in November 2018."

Season 2021-2022 Assemblage #28. Bottled on 08/02/2022. This Dornfelder/Kriek is a blend of kriekenlambic and grape lambic, in a 22/78 cut. The fruits macerated for a weighted average of almost six months. We used two-and three-year old lambics for maceration only as there was no backblending involved. The lambics originate from three different barrels and thirteen different brews. The weighted average age of this blend is a good 20 months. The final fruit proportion is 486 grams of fruit used per litre of finished fruit lambic."

Season 2021-2022 Assemblage #23. Bottled on 27/01/2022. "For this Druif, we macerated muscaris grapes, picked at Hoenshof in the summer of 2021. We macerated the grape must on two- and three-year old lambikken. Maceration took almost four months before blending and bottling. This brings the weighted average age of the blend to more than 22 months. The final fruit proportion is 396 grams of muscaris grapes per litre of Druif. Of all brews, more than a quarter was brewed with Pajottenland grown cereals. 100% 3 Fonteinen-brewed lambic."

Season 2021-2022 Assemblage #50. Bottled on 17/03/2022. "For this Druif, we macerated Riesling grapes from Harth & Harth, Rheinhessen, Germany. Maceration took five months and we used two- and three-year old lambikken only. Afterwards, we blended with three-year old lambikken and very young lambikken for balance and bottle fermentation. In total, we used lambikken originating from four different barrels and ten different brews. The weighted average age of the blend is almost 22 months. The final fruit intensity is 500 grams of Riesling grapes per litre of finished Druif. 100% 3 Fonteinen brewed lambik.."